Parmesan Roasted Potatoes and Green Beans
Roasted Potatoes and Green Beans is the ultimate one-pan side—crispy, cheesy, and packed with flavor! Tossed with fresh garlic and Parmesan, Yukon Gold potatoes turn golden and crisp while green beans roast to tender perfection.
Servings: 5 servings
Ingredients
- 3 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 3 garlic cloves finely minced
- 2 tablespoons lemon juice from 1 lemon
- 2 teaspoons grated lemon zest
- ½ teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 ½ pounds Yukon Gold potatoes cut into 1-inch pieces
- ¼ cup + 2 tablespoons grated Parmesan cheese divided, plus more for serving
- 1 (12-ounce) package green beans trimmed and cut into 1-inch pieces
- Lemon wedges optional
Instructions
- Preheat the oven to 425°F.
- In a small bowl, whisk together the olive oil, mustard, garlic, lemon juice, lemon zest, paprika, salt, and black pepper.3 tablespoons olive oil, 2 teaspoons Dijon mustard, 3 garlic cloves, 2 tablespoons lemon juice, 2 teaspoons grated lemon zest, ½ teaspoon paprika, 2 teaspoons salt, 1 teaspoon black pepper
- Add the potatoes to a large bowl and pour two-thirds of the oil mixture over the potatoes, reserving the remaining third for later use. Toss to coat. Sprinkle potatoes with ¼ cup grated Parmesan cheese, and toss again until well coated. Line a large baking sheet with parchment paper and spread potatoes out in a single layer. Bake for 18 minutes.1 ½ pounds Yukon Gold potatoes
- In the same large bowl, add the green beans and drizzle with the remaining olive oil-mustard mixture. Toss to coat. Add 2 tablespoons grated Parmesan cheese and toss again until well coated. Push the potatoes to the side of the sheet pan and add the green beans in a single layer. Return to the oven and roast for 10-15 minutes, or until the potatoes are fork tender and the green beans are blistered.1 (12-ounce) package green beans
- Serve warm with additional Parmesan cheese and lemon wedges, if desired.Lemon wedges
Notes
- Crispier Potatoes: For extra crispy edges, flip the potatoes halfway through baking and spread them out in a single layer to avoid steaming.
- Meal Prep: Chop the potatoes and green beans up to 24 hours in advance and store them separately in airtight containers. The marinade can also be mixed ahead and refrigerated.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 8-10 minutes or in an air fryer at 350°F for 3-5 minutes to keep the texture crispy. The microwave is an option but will soften the potatoes.
Nutrition
Calories: 208kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 1049mg | Potassium: 612mg | Fiber: 3g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 31mg | Calcium: 70mg | Iron: 1mg
